It has been quite a while that I was idle in blogging. The hectic KL life, my Hankerie's kitchen renovation plus so many cake orders over the weekend, until now I've some time to spend on my Hankerie's website. Apologize to my beloved readers and followers. Indeed I have plenty of emails to catch up.
Today, I'm going to teach on this healthy rapeseed oil made lemon and almond cake. You’ll be impressed here because I’ve actually done my homework. It has:
- the lowest saturated fat content of any oil (6.6g/100g, compared to 14.3g for olive oil and 54.8g for butter)
- very high levels of Essential Fatty Acids (ten times the Omega 3 of olive oil)
- a natural source of vitamin E*.
Topping some icing on top to even out the sourness of the lemon
Cut into half and you can see the natural yellowish flesh
- 100ml rapeseed oil
- 225g caster sugar
- 3 eggs
- 1 lemon, zested and juiced
- 250g self-raising flour
- 50g ground almonds
- 1 lemon and about 3 tbsp icing sugar for the drizzle
- So first, preheat your oven to 180°C and dribble a little rapeseed oil into a medium cake tin, rubbing it about with your fingers.
- Put the rapeseed oil, sugar, lemon zest and the eggs into a bowl and mix until light and foamy.
- Then add the flour, almonds and lemon juice and stir in gently.
- Blob the mixture into your oiled cake tin and bake it for about 40 – 50 minutes (check whether it’s done by poking a knife into the centre – it should come out clean).
- Leave the cake to cool slightly, then tip into a rack. Squeeze the second lemon and mix the juice with the icing sugar. Drizzle all over the cake.
- We served it with big dollops of double cream and it was actually really delicious. It’s not a really light cake – it’s more like a madeira cake, but it’s moist and the drizzle top is zingy, sweet and crisp, making it yummy served warm as a dessert. Although I can also attest that it keeps quite well and is lovely just cold with a cup of tea.
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